Invite friends over for an easy, light lunch! Enjoy the taste of summer – it's crunch time with veg!
2 bunches asparagus, woody ends trimmed
3 slices red onion
2 Tbsp shredded basil
30 cm sourdough baguette, halved horizontally
90 g grated reduced-fat mozzarella
extra basil to serve
- Preheat a barbecue grill over medium heat. Spray the asparagus and onion with cooking spray. Add onion to the barbecue grill and cook, turning occasionally, for 7-10 minutes or until tender, adding the asparagus for the last 4 minutes, turning occasionally. Transfer to a plate and set aside to cool slightly.
- Chop the onion and cut the asparagus into 2.5cm pieces. Combine the onion and basil in a small bowl.
- Meanwhile, hollow out the inside of the bread halves, leaving a 1.5cm shell. Add the bread halves cut-side down to the grill. Grill for 1-2 minutes or until lightly toasted. Remove from grill.
- Fill the bread halves with the onion mixture and asparagus. Sprinkle with cheese and return to the barbecue. Cover and cook for 1-2 minutes or until bottoms are toasted and cheese is melted. Cut into slices and top with extra basil, if you like